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Chicken Pot-Pie

Prepare the chickens as for fricassee; put your chicken in the pot; place over a slow fire; just before it comes to a boil, skim it well; turn the chicken in order that all the scum may rise, boil up quite hard-season with pepper and salt to your taste. A tender chicken does not require long boiling, therefore you must put your crust into the pot as soon as the chicken boils hard, remembering that the crust will absorb much of the liquor and seasoning. Cut your crusts in pieces of equal size, but do not mould or roll them; lay them on top of the meat so as to cover it; drop bits of butter here and there. Put the lid on the pot closely, in order that no steam will escape-and by no means allow the pot to stop boiling. Boil one hour and serve.